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Monday, March 18, 2013

Easter is only two weeks away are you ready? If you're looking for a delicious, yet easy dessert this Luscious Lemon Delightwould not disappoint. As a Walmart mom I was asked to share an easy Easter recipe perfect for the upcoming holiday.

This beautiful sunny colored dessert immediately came to mind. The best part is it only requires 8 ingredients, so easy peasy it is. I've made a strawberry version on several occasions and everyone always gobbles it up.

I think lemon is perfect for spring, so I used a lemon pie filling instead of strawberry and the results were just as delicious. This dessert consists of three layers, a buttery pecan shortbread crust, a creamy cream cheese filling and bright yellow lemony topping.

The lemon pie filling adds a pretty pop of yellow coloring. I think this dessert would make the perfect ending to your festive Easter dinner. Let's get started and make some Lemon Delight. The full recipe and instructions are at the end of this post.

Start by preheating the oven to 350 degree. Prepare the shortbread crust by adding the butter and flour to alargebowl;blend mixture using a large fork or pastry blender.

Add chopped pecans and mixto combine. Press mixture into the bottom of a 9 x 13 inch baking pan. Bake for 18-20 minutes or until light golden brown. Remove from oven and let cool on a baking rack.

While the shortbread crust is cooling, prepare the filling. In a large bowl using an electric mixer cream the cream cheese and powdered sugar together. Fold in the whipped topping (cool whip). When the crust is completely cool add the cream cheese filling and spread evenly. Top with lemon pie filling and refrigerate for at least 4 - 6 hours.

Garnish with Reddi-Wip whipped topping and a lemon slice before serving.

The yellow lemony pie filling is so pretty on top don't you think? You can find more fun Easter Recipes & Crafts at Walmart (which is where I bought everything I needed). I hope you enjoy this recipe.

Add chopped pecans and mix. Press mixture into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. When done remove from oven and let cool.

While the crust is cooling prepare the filling. Mix the cream cheese and powdered sugar together using a electric mixer. Fold in the whipped topping (cool whip) into the cream cheese mixture.

When the crust is completely cooled add the cream cheese filling on top of the crust and spread evenly. Top with the lemon pie filling and refrigerate for at least 4 - 6 hours.

Garnish with Reddi-Wip before serving.

Serves: 8-12

Cooks Note: My original Strawberry Delight recipe calls for dream whip in the filling, but I simplified this lemon version by using Cool Whip. Dream whip can sometimes be hard to find. Fresh whipping cream can also be used: Combine 1 1/2 cups heavy cream. 3 tablespoons sugar and 1 teaspoon vanilla extract in a chilled (med-large size) bowl. Whip at medium speed for about 2-3 minutes until soft peaks farm. Cover and refrigerate whipping cream at least one hour before using.